Gastronomi ve Mutfak Sanatları Bölümü / Department of Gastronomy & Culinary Arts

Quality characteristics of chicken meat marinated with antioxidant-rich fruit juices and powders.

Thu, 01 Jan 2026 00:00:00 GMT

Quality characteristics of chicken meat marinated with antioxidant-rich fruit juices and powders. Savaş, Elif; Gürs, Batuhan This study investigated the effects of functional marinades prepared from pomegranate, kiwi, and pineapple juices and powders on the technological, textural, and antioxidant properties of chicken breast meat. Marinades served as functional alternatives to standard marination liquids containing water, oil, and salt. Physicochemical parameters (pH, moisture, water activity, color), texture profile analysis (TPA), and thermal behavior (by DSC) were evaluated. Cooking loss, cooking yield, marinade absorption, and marinade retention were also determined. Antioxidant capacity was assessed via total phenolic content, CUPRAC, and DPPH assays. Significant differences (p<0.05) were found among treatments for hardness, cohesiveness, gumminess, and resilience. Kiwi powder (KP) and pomegranate powder (PMP) yielded the highest hardness and resilience, indicating denser and more elastic protein matrices. Juice-based treatments resulted in softer textures due to dilution of enzymatic and phenolic activity. Marinades containing water increased protein denaturation temperatures, while acidic pomegranate and pineapple juices decreased L* values. Fruit-based marinades increased antioxidant capacity, particularly in powder form. Overall, both fruit type and physical form influenced meat quality. Powders enhanced structural integrity and elasticity, whereas juices acted as tenderizing and antioxidant agents. These results highlight the potential of fruit-derived marinades as natural, clean-label alternatives for improving texture, color, and oxidative stability in poultry products.

From technology to the table: Discovering consumer acceptance of Silicon Valley-inspired foods

Thu, 01 Jan 2026 00:00:00 GMT

From technology to the table: Discovering consumer acceptance of Silicon Valley-inspired foods Sarıoğlan, Mehmet; Avcıkurt, Cevdet; Gürs, Batuhan This study investigates consumer acceptance of Silicon Valley-inspired foods by examining the cognitive, emotional, and behavioral processes that shape purchase intention. Silicon Valley-inspired foods represent the convergence of food and advanced technology and include applications such as 3D-printed foods, smart and sensory gardens, drone- and robot-assisted food delivery, advanced plant-based alternatives, and digitally supported food production systems. The study develops a conceptual model based on technology acceptance and planned behavior perspectives, focusing on Silicon Valley product perception, attractiveness, general attitude, perceived risk, and purchase intention. A quantitative research design was employed, and data were collected from 400 consumers. The proposed relationships were analyzed using Partial Least Squares Structural Equation Modeling. The findings indicate that perceptions of Silicon Valley-inspired foods positively influence attractiveness and general attitudes. Attitudinal evaluations have a significant positive effect on purchase intention, whereas the direct relationship between product perception and purchase intention is not significant. Perceived risk has a negative effect on purchase intention and constitutes an important barrier to the acceptance of innovative food technologies. The results demonstrate that consumers’ acceptance of technology-based food innovations is largely shaped by favorable attitudes and the reduction of perceived risks. Transparent communication, experiential marketing, sensory familiarity, and safety assurances are therefore recommended to support consumer confidence and market acceptance.

Gastronomide meşruiyetin iki yüzü: Michelin yıldızlı restoranlarda uzman otorite ve tüketici söyleminin kesişimi

Wed, 01 Jan 2025 00:00:00 GMT

Gastronomide meşruiyetin iki yüzü: Michelin yıldızlı restoranlarda uzman otorite ve tüketici söyleminin kesişimi Gürs, Batuhan; Aydınlı, Feridun Bu çalışma, kurumsal meşruiyet kuramı çerçevesinde Türkiye’deki Michelin yıldızlı restoranların uzman otorite ve tüketici söylemi tarafından nasıl değerlendirildiğini incelemektedir. Michelin Rehberi’nin profesyonel ve kurumsal değerlendirmeleri ile çevrim içi tüketici yorumlarında ortaya çıkan deneyim anlatılarının restoranların meşruiyetinin oluşumundaki rolleri karşılaştırmalı olarak ele alınmıştır. Araştırmada, 2010–2025 yılları arasında Türkiye’deki Michelin yıldızlı restoranlara ilişkin TripAdvisor platformunda yayımlanan 2.811 özgün İngilizce yorum incelenmiştir. Verilerin analizinde Gizli Dirichlet Ayrıştırması konu modelleme yöntemi ve VADER duygu analizi kullanılmıştır. Konu modellemesi sonucunda hizmet kalitesi, yemek deneyimi, uluslararası mutfak, yerellik, yaratıcılık, ambiyans, personel, sunum ve fiyat olmak üzere dokuz tema belirlenmiştir. Bulgular, tüketici değerlendirmelerinde personel ve yaratıcılık temalarının yüksek memnuniyet düzeyleriyle öne çıktığını, sunum temasının ise görece daha düşük değerlendirildiğini göstermiştir. Michelin Rehberi’nin kurumsal otoritesi restoranlara geçerlilik ve sembolik değer kazandırırken, tüketicilerin dijital platformlardaki deneyim anlatıları restoranların toplumsal kabulünü ve uygunluk algısını şekillendirmektedir. Sonuç olarak Michelin yıldızlı restoranların gastronomik meşruiyetinin yalnızca uzman değerlendirmeleriyle değil, uzman otorite ile tüketici söyleminin karşılıklı etkileşimi sonucunda oluştuğu değerlendirilmiştir.

The mediterranean diet: From intention to behavior the role of multidimensional perceived social support (MPSS)

Wed, 01 Jan 2025 00:00:00 GMT

The mediterranean diet: From intention to behavior the role of multidimensional perceived social support (MPSS) Avcıkurt, Cevdet; Sarıoğlan, Mehmet; Dinç, Yakup; Gürs, Batuhan This study examined how the Mediterranean Diet (MD) relates to constructs from the Theory of Planned Behavior (TPB) and to Multidimensional Perceived Social Support (MPSS). Using convenience sampling, adults aged 18–50 years were recruited from Turkey’s seven most populous provinces (Istanbul, Ankara, İzmir, Bursa, Antalya, Muğla, Aydın). In total, 391 participants completed a Likert-type online questionnaire. Pearson correlations and independent-samples t-tests were conducted. MPSS showed small-to-moderate positive associations with behavioral intention, attitude, and perceived behavioral control (PBC) (r≈.10–.18, p<.05/.01). Subjective norm and PBC were strongly correlated (r=.565, p<.001) and each related moderately to attitude (r=.344–.346, p<.001). No statistically significant differences were observed across the five constructs between participants who had applied the MD and those who had not (p>.05; η²=.001–.009). Overall, the pattern is consistent with TPB and suggests that strengthening perceived social approval and “can-do” control beliefs—especially when paired with regular, diet-specific support—may help translate intention into actual MD behavior.